Vegetarian Tacos - Authentic Mexican Flavours!

Course: Dinner, Lunch, Main Course

Cuisine: Mexican

Diet: Gluten Free, Egg Free, Dairy Free, Vegetarian

Time: Max 30 min

Calories: 450 - 650 kcal

Type: meal plan recipes

Diet: egg-free, gluten-free

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings (2 tacos each)

Calories: 545kcal

Get Recipe Ingredients

Slice the onion into thin “half-rings”. Slice the bell pepper lengthwise, also thinly. Pour the olive oil into a pan and add the pepper and onion. Add the garlic too. Set to medium heat and cook for 5 minutes.
Drain and rinse, then add the black beans to the bell pepper and onion, stir and now season with cumin, salt and pepper. Add splash of water to the pan if the mixture gets too dry. If you’re not a fan of the texture of beans squish them first with your hands. Cook for another 5 minutes, add a few tbsp of water if necessary. Remove from the heat.

Cut the avocado in half and scoop the flesh out then mash it in a bowl. Finely dice the onion and cut the tomatoes and mango into small cubes (here’s the easiest way to peel a mango). Off it goes to the bowl as well. Season with lime, salt and chopped cilantro.

Heat up the tortillas according to package instructions. To make tacos from tortillas, simply hang them over the wires in your oven for 4-5 mins while the oven is heating up to 180°C/360°F, then remove.
Assembling time! Grab a tortilla, fill it with some onion bean mix, add Pico de Gallo on top. Finish it off with a dollop of low fat Greek yogurt, lime juice, cilantro and a spicy sauce of your choice.
Enjoy!!